Jamaican Rasta Pasta

    Jamaican Rasta Pasta


    121 people made this

    While on holiday, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colourful dish.

    Serves: 8 

    • 500g penne pasta
    • 40g butter, divided
    • 4 boneless, skinless chicken breasts, trimmed of fat and cut diagonally into 1/2cm slices
    • 2 tablespoons Cajun seasoning
    • 4 cloves garlic, chopped
    • 1 large red onion, cut into wedges
    • 1 green capsicum, seeded and sliced into strips
    • 1 red capsicum, seeded and sliced into strips
    • 1 yellow capsicum, seeded and sliced into strips
    • 1 teaspoon crushed chilli flakes
    • 1/4 teaspoon curry powder
    • 1 pinch salt and pepper to taste
    • 2 (700g) jars tomato pasta sauce

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
    2. Meanwhile, melt 1 tablespoon (20g) of butter in a wok or large frypan over medium-high heat. Add chicken pieces; cook and stir until browned. Season with Cajun seasoning, and remove the chicken from the wok and set aside.
    3. Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow capsicum strips and season with chilli flakes, curry powder, salt and pepper. Cook and stir until the capsicum is hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.

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    bloody top recipe made a few changes but a top feed 11out of 10 - 16 May 2010

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